Lamb shoulder

Oldernotwiser

It's a terrible waste to casserole shoulder of lamb - it makes a far better roast than leg. I wouldn't bother with all the rolling and stuffing, just spike it with slivers of garlic and sprigs of rosemary; there's nothing nicer.

squeaky

A few more ideas here... lamb shoulder threads here on Old Style MoneySaving

The main thread is this one... Lamb shoulder and I'll merge your query into that one later.

Good luck

Fruball

Thanks Squeaky.

Wellllllllllllll... I put the rolled shoulder in the SC with a few carrots underneath and added about a pint of lamb stock (from cube), a good shake of mixed Italian herbs, black pepper and a splash of Lea and Perrins.... It was cooked on low for about 10 hours and oh my goodness... It was awesome! I warmed some thru today and we had it with new potatoes, green beans and brocolli. I added some of the stock to the gravy and will freeze the rest to use in shepherds pie/more gravy.

The meat just melts in your mouth and everybody in the house loved it

(it is very fatty tho so I was glad to take the fat off once it had risen to the surface and cooled - the meat itself wasn't fatty cooked that way)

Liz_M

Hi, I hope this is the most recent lamb shoulder thread and I'm not reviving an old dead one!
I have a 1.2kg bone in shoulder of lamb that I got reduced for £3 (dunno if this is good but it seemed good to me!)

From reading this thread I've stabbed some holes in and put in slices of garlic and little sprigs of rosemary. I seemed to have loads of rosemary so I put a couple of stalks of it underneath the lamb in the tin, and scattered a few whole garlic cloves in their skins around the lamb too. I put a little bit of salt over the top and I've put it in the oven on 230. Planning on turning it down to about 160 after this and cook it slowly, but this is where thre seem to be different opinions on here...

So I'm wondering, do I just turn it down and leave it as it is, or do I cover it in foil? Should I put some red wine in the bottom while it's cooking? (I'm planning on making the juices into red wine gravy but when I make beef I usually put the wine in the tin when I'm making the gravy, not while the meat is cooking).

I wand nice crispy bits on top of the lamb, and I'll probably get potatoes and yorkshires ready to go into the oven when the lamb comes out, so they can cook while the lamb rests.

Liz_M

(Oh and also, not sure how long to leave it in for at this size??)